Gluten Free Breakfast Strata

My heart pitter-patters a little faster every time I hear the words “prosciutto and parmesan” together!

The combination of these delicious Italian ingredients is an all time favorite on their own. Combine them with All But Gluten whole grain bread, fresh basil and garlic in this gluten free breakfast strata and I’m totally obsessed!

The All But Gluten whole grain bread added a great, hearty flavor to the strata, while keeping the traditionally gluten-filled breakfast dish gluten-free.

I created this dish with the upcoming Mother’s Day holiday in mind. Got a gluten free Momma? Make this strata for her to help celebrate the day in a gluten-free way… look at that, I’m a poet and didn’t know it 😉

Heat the olive oil in a large skillet over medium heat. Add the onion and saute 4-5 minutes. Add the garlic, saute 1-2 minutes, add the basil and saute an additional minute.

Add half of the cubed bread to a large baking dish. Place the sauteed onions, garlic and basil on top.

Add half of the prosciutto and parmesan cheese.

Cover with the other half of the cubed bread.

Top with the remaining prosciutto and parmesan.

In a large bowl, whisk the eggs, milk, oregano, salt and pepper together.

Pour over the strata.

Place in the oven for 15 minutes. Tent the dish with foil, then place back into the oven for 45 minutes. (We’re adding the foil so the prosciutto and parmesan does not burn, because let’s be real, that would be a travesty!)

Awesome! Thanks so much 🙂 I was a big fan of this dish (but I’m pretty much a big fan of anything with prosciutto and parmesan!)

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3 years 5 months ago

Hi, I'm Whitney! I’m a sports-loving, coffee-drinking, food blogger, the host of “ 29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, regularly featured on news stations across the country! On my blog, you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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